Cheeseburger Casserole



1 tablespoon olive oil

1 1/2 pounds ground round

1 cup chopped sweet onion (about 1 small onion)

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1 cup beef broth

1 (10-oz.) can diced tomatoes and green chiles, drained

1 tablespoon spicy brown mustard

2 teaspoons Worcestershire sauce

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

4 ounces Monterey Jack cheese, shredded (about 1 cup), divided

4 ounces mild Cheddar cheese, shredded (about 1 cup), divided

Cooking spray

4 cups frozen tater tots (from 1 [32-oz.] pkg.)

4 cooked thick-cut bacon slices, crumbled (about 1/2 cup)

Chopped fresh chives

Ketchup (optional)


Preheat oven to 400°F. Heat oil in a large skillet over medium-high; add ground round and onion, and cook, stirring often, until beef is crumbled and no longer pink and onion is tender, 7 to 8 minutes. Drain all fat from skillet, and place over medium.

Add tomato paste to beef mixture in skillet, and cook, stirring often, 1 minute. Sprinkle beef mixture with flour, and cook, stirring constantly, 1 minute. Gradually add broth, and cook, stirring constantly, until mixture thickens, 3 to 4 minutes. Stir in diced tomatoes and chiles, mustard, Worcestershire sauce, salt, and pepper, and cook, stirring often, until mixture begins to simmer, about 2 minutes. Stir in 1/2 cup each of Monterey Jack cheese and Cheddar cheese, and cook, stirring often, until cheeses melt, 1 to 2 minutes. Spoon mixture into a lightly greased (with cooking spray) 11- x 7-inch baking dish. Top evenly with tater tots. Place dish on a rimmed baking sheet.

Bake in preheated oven, uncovered, until bubbly around edges and potatoes are golden brown, 30 to 35 minutes. Sprinkle top with remaining 1/2 cup each of Monterey Jack cheese and Cheddar cheese, and bake until cheese is melted, about 3 more minutes. Remove from oven, and let stand 10 minutes. Sprinkle casserole with crumbled bacon, and garnish with chopped chives. Drizzle with ketchup, if desired.